Results 31 to 40 of about 396 (68)
Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice
Journal of Food Quality, 2018 Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming.
Chinnatat Piyawanitpong +2 more
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Energies, 2021 Fossil fuel dependency in developed countries is worrisome due to the lack of energy security that traditional energy generation provides. In order to prevent future energy problems and to maintain a sustainable society, some countries are starting to ...
Alvaro Quiles Garcia +4 more
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FoodsThis study aimed to investigate the effect of superheated steam treatment on the cooking and eating quality of rice, and further explore the effect of superheated steam treatment on the structure, gel properties, and rheological behavior of rice starch ...
Ziyu Wang +6 more
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Approximate Thermal Calculation of the Superheated Steam Condenser of Heat Pumps
Известия высших учебных заведений и энергетических объединенний СНГ: Энергетика, 2022 A comparative analysis of the methods of approximate thermal calculation of the superheated steam condenser of the steam compression heat pump of the heat supply system is presented.
V. I. Volodin, S. V. Zditovetskaya
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Effect of Superheated Steam on Reducing Bacteria in Prepared Lamb(过热蒸汽对调理羊肉减菌效果的影响) [PDF]
Shipin kexue jishu xuebao, 2018 This study investigated the efficacy of superheated steam in reducing the bacteria in prepared French rib lamb chops at different temperatures (180℃ and 300℃) and different treatment times (0,5, 30,5, 60s).
HOU Chengli(侯成立) +5 more
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Science and Technology of Nuclear Installations, 2012 At present, large water demand and carbon dioxide (CO2) emissions have emerged as challenges of steam injection for oil thermal recovery. This paper proposed a strategy of superheated steam injection by the high-temperature gas-cooled reactor (HTR) for ...
Yangping Zhou +3 more
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Shipin gongye ke-ji, 2022 In order to prevent the oxidative rancidity of highland barley, three common treatment methods of microwave, roasting and superheated steam were used to inactivate the enzyme of black highland barley.
Mengjia LI +7 more
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发电技术ObjectivesIn the process of participating in flexible peak shaving, thermal power units frequently increase and decrease load, leading to significant fluctuations in superheated steam temperature, which affects the operational safety and economic ...
FENG Leihua +5 more
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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Food Science of Animal Resources, 2018 We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a ...
Tae-Kyung Kim +5 more
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Applied Sciences, 2021 We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing.
Bertoka Fajar Surya Perwira Negara +4 more
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